This Salmon BLT Sandwich has it all- crispy bacon, roasted tomatoes, a savory Cajun Remoulade sauce, and tender pan-fried salmon all sandwiched in between toasted bread.
Why You’ll Love It:
- Flavorful– each element of this sandwich is bursting with flavor that melds together into one unforgettable dish.
- Comforting– savory bacon, toasted bread, and creamy Cajun sauce give this recipe a touch of comfort.
- Feels Upscale– this elevated BLT feels like something you would find in an upscale cafe, within the comfort of your own kitchen.
- 30 Minute Meal
Ingredient Notes:
Find the full list of ingredients in the recipe card below.
- Salmon Fillets– when choosing a salmon fillet, there are a few questions to keep in mind. How thick would you like your sandwich to be? Would you like to keep the salmon skin on or off? For reference, in this recipe I’ve pan-fried a 4oz middle-cut fillet with the skin off per sandwich, but this preparation method can be easily adjusted to suit your needs. See notes below for more information.
- Arugula– arugula has a stronger flavor than most salad greens- often described as peppery and peanuty with a bit of spice.
- Cajun Seasoning– a savory blend generally consisting of paprika, cayenne, garlic powder, pepper, oregano, and various other spices. The exact blend will vary brand to brand.
- Creamed Horseradish– a smooth and creamy condiment with a spicy tang. It can usually be found near the ketchup & mustard in most grocery stores.
- Optional Additions– fried egg, thinly sliced red onion, dill pickle relish, avocado or thinly sliced cucumber.
What is Remoulade?
Remoulade is a French-style seafood sauce, very similar to tartar sauce. It is generally mayonnaise based mixed with creamed horseradish and sometimes paprika (which gives it a pink-ish hue), mustard, pickles, herbs, or chopped capers.
Cajun Remoulade is made with the addition of creole spices and can be found all over New Orleans served with everything from crab cakes to fried green tomatoes. It is wonderfully tangy & savory with a nice spicy kick.
Tips & Recipe Notes:
- Thicker cuts of salmon will require additional cooking time.
- Salmon skin can be left on and is edible when cooked correctly. Pan-fried salmon skin creates a wonderful crispy layer.
- Have an air-fryer? Both salmon and bacon can be cooked in it for easy prep and clean up. For bacon, air-fry at 350F for 8-12 minutes. For fresh salmon, air-fry at 390F for 6-10 minutes depending on thickness of fillet and desired doneness.
- For more preparations methods, check out this helpful article on different ways to cook salmon from The Kitchn.
- If using a full fillet to be cut into smaller portions, slice before cooking.
- Extra Remoulade can be stored in the refrigerator in an air-tight container for up to 5 days. It’s great on crab cakes & salads!
- Need an easier sauce? Try garlic mixed with mayo or ketchup & mayo (fry sauce is good on everything).
- Toasted bread holds it’s structure better when exposed to sauce and other moist ingredients when constructing your Salmon BLT Sandwich. Toasted Sourdough or even Sweet Hawaiian work great for this recipe.
- Nutritional Information is an estimate only and will vary based on ingredients.
More Fish & Seafood Recipes You Will Love:
- Shrimp & White Cheddar Grits
- Creamy Shrimp and Corn Chowder
- Lohikeitto (Finnish Salmon Soup)
- Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
- Creamy Chipotle Shrimp
- Roasted Salmon & Cauliflower Salad
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
Salmon BLT Sandwich with Cajun Remoulade Sauce
This Salmon BLT Sandwich has it all- crispy bacon, roasted tomatoes, a savory Cajun sauce, and tender salmon all sandwiched in toasted bread.
Ingredients
- 2 1/4 -1/2 lb salmon fillets skin off
- 4 slices bread such as sourdough or sweet Hawaiian, toasted
- 4 slices bacon cooked
- Arugula
- 1 tbsp extra virgin olive oil
For Tomatoes:
- 2 Roma tomatoes
- 1 tbsp extra virgin olive oil
- Sprinkle dried herbs such as Italian seasoning, thyme, or oregano
- Sprinkle Kosher Salt
For Sauce:
- 1/4 cup mayo
- 2 tsp stone ground mustard
- 2 tsp minced garlic
- 2 tsp creamed horseradish
- 1/2 tsp Worcestershire
- 1/2 tsp lemon juice
- 1/2 tsp Cajun seasoning
- 1/4 tsp paprika
- Salt & pepper to taste
- dill relish optional
Instructions
- Roast Tomatoes: pre-heat oven to 325F. Meanwhile, brush a baking sheet with a light layer of olive oil. Slice tomatoes to 1/4 of an inch thick and arrange on baking sheet in a single layer. Drizzle more olive oil over tomato slices and sprinkle with kosher salt and dried herbs. Roast tomatoes for 15-20 minutes until tender.
- Pan-Fry Salmon: heat 1 tbsp of olive oil in a frying pan over medium-high heat. Pat salmon fillets dry with a paper towel and lightly season with kosher salt & pepper. Once pan has heated, add salmon fillets. Allow to cook undisturbed 3-6 minutes depending on thickness of fillets. Look at the side of the fillet, once it has turned opaque about 2/3 of the way up, it's ready to flip. Flip fish and allow to cook for another 1-3 minutes until desired doneness is reached.
- Mix Sauce: mix all sauce ingredients in a small mixing bowl. Refrigerate until ready to use.
- Construct & Serve: lay a piece of toasted bread on a plate. Top with some sauce, followed by arugula, roasted tomatoes, and bacon. Add salmon, more sauce, and top with remaining toasted bread. Enjoy!
Notes
- Arugula– arugula has a stronger flavor than most salad greens- often described as peppery and peanuty with a bit of spice.
- Cajun Seasoning– a savory blend generally consisting of paprika, cayenne, garlic powder, pepper, oregano, and various other spices. The exact blend will vary brand to brand.
- Creamed Horseradish– a smooth and creamy condiment with a spicy tang. It can usually be found near the ketchup & mustard in most grocery stores.
- Optional Additions– fried egg, thinly sliced red onion, dill pickle relish, avocado or thinly sliced cucumber.
- Thicker cuts of salmon will require additional cooking time.
- Salmon skin can be left on and is edible when cooked correctly. Pan-fried salmon skin creates a wonderful crispy layer.
- Have an air-fryer? Both salmon and bacon can be cooked in it for easy prep and clean up. For bacon, air-fry at 350F for 8-12 minutes. For fresh salmon, air-fry at 390F for 6-10 minutes depending on thickness of fillet and desired doneness.
- If using a full fillet to be cut into smaller portions, slice before cooking.
- Extra Remoulade-can be stored in the refrigerator in an air-tight container for up to 5 days. It’s great on crab cakes & salads!
- Need an easier sauce? Try garlic mixed with mayo or ketchup & mayo (fry sauce is good on everything).
- Toasting the bread helps keep it’s structure when exposed to sauce and other moist ingredients.
- Nutritional Information-is an estimate only and will vary based on specific ingredients used.
Nutrition
Calories: 644kcalCarbohydrates: 42gProtein: 33.5gFat: 38.6gSaturated Fat: 7.6gCholesterol: 76.5mgFiber: 2.6gSugar: 4.6g
Tried this recipe?Let me know how it was!
